Blogging Marathon# 28: Week 3/ Day 3
Theme: Sindhi Dishes
Dish: Kheerni with Seviyan & Sago (Semya/ Vermicelli & Saggubiyyam Payasam)
For the 3rd day of BM# 28, I wanted to make a Sindhi dessert, and since I was making for myself, I didn’t want to deal with elaborate process and lot of leftovers. After looking high and low for a simple Sindhi dessert I found this Kheerni recipe on Alka’s Sindhi Rasoi. She made her kheerni with crushed up seviyan (semya/ vermicelli).
Upon further googling for Sindhi Kheerni, I found Shobha’s recipe that she made with Sabhudana/ Sago pearls. I wasn’t sure which one to choose for my kheerni, so I decided to add them both for a creamy and delicious kheer.
In other news, my 8 month old daughter started to crawl last week and in Andhra, if a baby starts crawling we make payasam or kheer (we say in Telugu-“Paakithe Paayasam”). It is quite interesting to see how a baby’s developmental milestones are celebrated with food. We make bobbatlu or puranpoli when the baby rolls over (“Borlapadithe bobbatlu”) and so on. So I made this kheerni to celebrate my little one’s new found ability to explore places.
I actually think I made way too many changes to this dish that I’m not sure if it can be called Sindhi Kheerni. I guess it should be called my version of Sindhi Kheer.
- 2 cups Milk (I used 1% milk)
- ¼ cup Heavy Cream (optional, I added it because I had to use it up)
- ¼ cup Sugar (use as per your taste)
- 3 tbsps Vermicelli (Semya) - lightly crushed (I used MTR roasted vermicelli)
- 3 tbsps Sago Tapioca / pearls/ Saggubiyyam
- 2 tbsps Badam MTR mix
- 1 tbsp Cashews - chopped
- 1 tbsp Raisins
- 3 - 4 Cardamom Green
- a pinch Saffron
- Soak sago for 10-15 minutes in water.
- Heat 2tbsp ghee in a heavy bottomed pan; roast the nuts until golden. Set aside.
- In the same pan, roast the vermicelli until lightly golden. Set aside.
- Bring milk and cream (if using) to boil, add cardamom, vermicelli and drained sago. Simmer on medium-low flame until vermicelli and sago are cooked through, about 10-15 minutes.
- Add sugar, badam mix and saffron. Mix well and cook until sugar is melted and mixture thickens a little bit, about 5-7 minutes.
- Finally add the roasted nuts and serve at room temperature or chilled.